Description
A velvety and elevated take on classic taco soup, this one-pot meal marries robust Tex-Mex spices with a rich, creamy broth. Featuring tender ground beef, fiber-packed black beans, and sweet corn, it is finished with a vibrant cilantro-lime crema that provides a refreshing, zesty contrast. Perfectly balancing comfort and nourishment, this soup is a weeknight hero that feels both familiar and special, wrapping every diner in a warm, flavorful embrace.
Ingredients
1 lb ground beef (85% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 (14.5 oz) can diced tomatoes
3 cups beef broth
2 tbsp taco seasoning
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup fresh cilantro, chopped
1 tbsp fresh lime juice
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked; drain excess fat.
Add the diced onion and garlic to the pot, sautéing until translucent and fragrant.
Stir in the taco seasoning to coat the beef mixture evenly.
Add the black beans, corn, diced tomatoes, and beef broth; stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes to allow flavors to meld.
Stir in the heavy cream and remove from heat.
In a small bowl, whisk together the sour cream, lime juice, and chopped cilantro until smooth.
Ladle the soup into bowls and drizzle with the prepared cilantro-lime crema before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. You can customize the heat by adding diced jalapeños during the sauté step.